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Celeriac Au Gratin

1 T lemon juice

2 heads of celeriac (about 2 lbs.)

Salt and pepper

3oz butter

1/4 pt dry white wine

6oz gruyere grated

3oz parmesan grated

 

Place the celeriac which you have peeled and cut into chunks in a bowl of cold water. Drain and then put in a pan of salted water, boil for 10 mins. Drain and melt the butter in a flame proof dish. Add the celeriac and turn to coat. Stir in the wine, mix together the gruyere and the parmesan. Sprinkle over the top of the celeriac and add salt and pepper to taste. Bake in oven at 190c or 37f gas 5 for 30 minutes until the celeriac is tender and golden brown.